Greek Lemon Potato Chicken Traybake

$- 4 bone-in, skin-on chicken thighs - 1.5 pounds baby potatoes, halved Chicken thighs bring rich flavor and juiciness. The skin crisps up nicely, adding texture. Baby potatoes are perfect here. They are small, tender, and soak up all the flavors. Halving them helps them cook evenly. - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano) - 1 teaspoon smoked paprika - 3 tablespoons extra virgin olive oil - Salt and freshly ground black pepper, to taste Garlic adds depth and pairs well with chicken. Lemon zest gives brightness. The juice adds a tangy kick. Oregano brings that classic Greek taste. Smoked paprika adds warmth. Olive oil keeps everything moist and rich. Don't forget salt and pepper for balance. - 1 cup vegetable or chicken broth - Fresh parsley, roughly chopped (for garnish) Broth keeps the chicken juicy and helps cook the potatoes. It also adds a savory base. Fresh parsley on top adds color and freshness. It’s a simple touch that makes your dish pop. {{ingredient_image_2}} First, set your oven to 400°F (200°C). This step is key for even cooking. In a large bowl, mix the chicken thighs and halved baby potatoes. Add minced garlic, lemon juice, and lemon zest. Next, stir in chopped oregano and smoked paprika. Drizzle in olive oil, then season with salt and pepper. Use your hands or a spatula to coat everything well. Transfer the seasoned chicken and potatoes to a large baking tray. Spread them evenly. Make sure the chicken is skin-side up. Leave space between the potato halves for better cooking. Carefully pour vegetable or chicken broth around the chicken and potatoes. This broth creates steam. It helps cook the potatoes and keeps the chicken juicy. Place the tray in the oven and bake for 35 to 40 minutes. Check if the chicken is golden brown and reaches 165°F (75°C) inside. The potatoes should be tender with crispy edges. Once baked, remove the tray from the oven. Let it rest for about 5 minutes. This step helps the juices mix back into the chicken. Just before serving, garnish with chopped parsley. Enjoy this dish straight from the tray for a rustic touch! To cook chicken thighs just right, choose bone-in and skin-on cuts. This helps keep the meat juicy. Always use a meat thermometer. The safe internal temperature is 165°F. When baking, place the chicken skin-side up. This gives it a nice crisp texture. Let the chicken rest for five minutes after baking. This step helps the juices settle. Want to mix things up? Try adding different herbs like thyme or rosemary. You can also swap smoked paprika for regular paprika. For a little heat, add red pepper flakes. If you like a tangy taste, add more lemon juice or zest. Experiment with garlic too! Roasted garlic adds a sweet flavor. You can also use sweet potatoes instead of baby potatoes for a unique twist. For a warm, homey look, serve the traybake directly from the oven. A fresh sprinkle of parsley adds color and charm. Drizzle some extra lemon juice right before serving for extra zest. Pair it with a dollop of Greek yogurt on the side. It adds a cool, creamy touch. Serve with warm crusty bread to soak up the tasty juices. Pro Tips Marinate Longer: For even more flavor, consider marinating the chicken and potatoes for at least 1 hour or overnight in the refrigerator. This allows the flavors to penetrate deeply. Use Fresh Herbs: Fresh oregano adds a bright flavor, but feel free to experiment with other herbs like thyme or rosemary for a different twist. Check for Doneness: Always check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F (75°C) for safe consumption. Serve with Accompaniments: Enhance your traybake by serving it with a side of tzatziki or a fresh Greek salad for a complete meal experience. {{image_4}} You can switch out chicken thighs for other meats. Bone-in chicken breasts work well. If you prefer pork, try bone-in pork chops. For a lighter option, use skinless chicken breasts. They cook faster, so check them at 25 minutes. Feel free to mix up the herbs. Fresh thyme or rosemary adds lovely flavor. Try dried basil or dill for a different twist. If you enjoy heat, add a pinch of red pepper flakes. This gives your dish a nice kick. You can add more veggies to your traybake. Carrots, bell peppers, or zucchini can boost flavor and nutrition. Cut them into even pieces. Toss them with the chicken and potatoes in the marinade. This way, they soak up all the tasty juices. After your Greek Lemon Potato Chicken Traybake cools, store it in an airtight container. This keeps the chicken moist and the potatoes fresh. You can refrigerate for up to three days. If you plan to eat it later, don’t wait too long. The flavors will stay great, but freshness matters. To freeze, let the traybake cool completely. Then, cut it into portions for easy serving. Wrap each piece tightly in plastic wrap and then foil. This helps prevent freezer burn. You can keep it in the freezer for up to three months. When you’re ready to eat, just thaw it overnight in the fridge. To reheat, place the traybake in the oven at 350°F (175°C). Cover it with foil to keep it moist while it warms. Heat for about 20-25 minutes or until it gets hot. You can also use a microwave, but the oven gives the best results. Enjoy your delicious meal again! Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Adjust the baking time to about 25 to 30 minutes. Check that the internal temperature reaches 165°F (75°C). Boneless thighs will stay juicy and soak up the lemon flavor well. To check the chicken's doneness, use a meat thermometer. Insert it in the thickest part of the thigh. It should read 165°F (75°C). The chicken skin should be golden and crisp. If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. I love pairing this dish with simple sides. A fresh Greek salad adds a nice crunch. Roasted vegetables, like green beans or carrots, complement the traybake too. For a comforting touch, serve creamy mashed potatoes. Don't forget warm pita bread for a fun scoop! This blog post explored how to make a tasty Greek Lemon Potato Chicken Traybake. We discussed key ingredients like chicken, potatoes, and broth. The step-by-step guide showed you how to prepare, bake, and serve your dish. I shared tips for perfect cooking and creative variations. Remember, storing leftovers is easy with proper steps. Cooking can be fun and rewarding. I hope you feel ready to try this recipe! Enjoy your time in the kitchen and share your delicious dish with friends!$

Greek Lemon Potato Chicken Traybake

A flavorful and easy one-pan dish featuring chicken thighs, baby potatoes, and a zesty lemon marinade.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine Greek

Servings 4

Calories 450 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
1.5 pounds baby potatoes, halved
4 cloves garlic, minced
1 piece lemon, zested and juiced
1 tablespoon fresh oregano, finely chopped
1 teaspoon smoked paprika
3 tablespoons extra virgin olive oil
to taste salt and freshly ground black pepper
1 cup vegetable or chicken broth
for garnish fresh parsley, roughly chopped

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the chicken thighs, halved baby potatoes, minced garlic, lemon juice, lemon zest, chopped oregano, smoked paprika, olive oil, salt, and pepper. Mix thoroughly.
Transfer the seasoned chicken and potatoes to a large baking tray, spreading them out evenly with the chicken skin-side up.
Pour the vegetable or chicken broth around the chicken and potatoes in the baking tray.
Bake for 35 to 40 minutes until the chicken is golden brown and reaches an internal temperature of 165°F (75°C), and the potatoes are tender.
Remove the tray from the oven and let it rest for about 5 minutes.
Sprinkle with freshly chopped parsley before serving.

Notes

For a rustic presentation, serve directly from the baking tray and add a splash of fresh lemon juice before serving.

Keyword chicken, easy dinner, lemon, potatoes, traybake